Monday, May 31, 2010

Nothing is better than strolling around a New York City market in the sunshine, and then resting on a park bench to eat a box of fresh local strawberries!
Try this simple trick, cut strawberries and pour a bit of balsamic vinegar, this helps add a bit of depth. Then cut up some fresh mint leaves, throw in some blueberries and ENJOY

Our Lovely Spring Sweet-Pea Soup:

Sweet peas(frozen)
Water or veggie stock, ( boil Onions, leeks, carrots, garlic)
Small amount of tarragon
crème fraiche ( one pint)
Tarragon for crème fraiche.  

  1. Blanch sweet peas, soak in ice water, puree with cold veg stock or water, finish each half blender full with a tablespoon of crème fraiche.  Pass through the chinois!  Otherwise the texture is too grainy. And chill right away on ice bath.  Season with salt white pepper, and if needed add touch of honey or champagne vinegar to balance flavor

  1. Garnish with tarragon crème fraiche, fried leeks( julienne, store in water and let almost dry on sight, dust in flour and fry on sight.

Monday, May 24, 2010

This weekend was filled with lot of fun in the sunshine! The Hester Street Market was bustling with lots of people, great food, music, and tons of fun. This salad found on "she eats bears blog" would of been a lovely simple salad! Oranges in salads are so brilliant!

Hope you all had a great weekend! 
Here is a song to help kick start a great week:

Thursday, May 20, 2010


Rustic Beet Chips

To make the chips:
 Cook the beets until just tender
 (slice them really thin) 
Mix with vegetable oil and a bit of sea salt
 Cook at 300F for about 30 minutes
Have them as a great little snack, or add them to salads for a bit of pizzaz! 

Wednesday, May 19, 2010


Well, its Wednesday once again!

Pretty Name Card Flower Vases

 If you have a bunch of little jam jars, 
or maybe even baby-food jars, 
why not turn them into great place card "stands" 
Its very easy, and inexpensive! 
All you need is jars, labels, a fun coloured pen, 
and some beautiful flowers, 
herbs could work as well! 
Feel free to send us you photos!

photo found on

Tuesday, May 18, 2010

TUESDAYs sneak peek of the week!

Tuesdays Peek of the Week:
Missy Photography. 

What a lovely company, Missy herself is such a genuine, beautiful, and warm person and her photographs show it! Her work has been featured in magazines, and blogs all over the web! 
We look forward to seeing more of her work!
Check out her website for more information! She also has a great blog!

Monday, May 17, 2010

Great spring/summer idea:
What a pretty way to have a picnic! Find some jam jars, make some great fresh salads, grab a blanket, bottle of wine, and a loaf of fresh crispy french bread, and find a great park! Who knows, maybe this could be the new way people have business meetings! (one can dream)

Friday, May 14, 2010

Kaegan Welch Featured in The New York Times, Off the Menu!

Check out our very own Kaegan Welch featured in The New York Times, Off the Menu:

LE PAIN QUOTIDIEN The Central Park location of this Belgian chain of bakery-restaurants sells sandwiches, snacks and sweets during the day; soon there will be vegetarian dinners from the chef, Kaegan Welch. (Opens May 15): Mineral Springs Pavilion at the Sheep Meadow, Central Park and West 69th Street. No phone yet.



We have a feeling this weekend is going to be sunny! So here are a few suggestion of great outdoor things todo! Let us know how your weekends went! 
There are lots of fun events happening around New York City this weekend. 
Such as...

Green Apple in Bloom Cycling Tour                   
6:00 p.m.8:00 p.m.
Meet at the Temperance Monument inside Tompkins Square Park and explore the Lower East…
Location: Tompkins Square Park, Manhattan
Cost: Free                       
Bryant Park Fencing
1:00 p.m.2:00 p.m.
Take a stab at the modern sport of fencing with masters from Manhattan Fencing…
Location: Fifth Avenue Terrace (in Bryant Park), Manhattan
Cost: Free

Thursday, May 13, 2010

Check our wedding inspiration photo shoot

Catering by Stuart and Welch 

Florals and Tablescape Design by poppies and posies floral and event design
Couture Gift and Dessert Table by Merci New York
Ring Pillow by Llubav
Cupcakes by tu-lu’s bakery
Hair Accessories by Untamed Petals

Photography by Oh, Darling! Photography
Clutch and Bird’s Nest Hair Accessory by Janelle Sing
Makeup Artist by Lauren Napier
Invitations and stationery by Lela New York
Bridesmaid Dress by 57 Grand
Bridesmaid Dress by twobirds bridesmaid
Rentals provided by Something Different Party Rental
Models: Jessica Warner, Tala Ashrafi, Matt Martin and Ben Roth


Thursdays Recipe of the week:
Rustic Stuart and Welch Grilled Cheese

  • 8 slices (1/2 inch thick) crusty French bread, cut from a round loaf
  • 4 slices Muenster cheese
  • 1 Bartlett pear, cored and cut into thin slices
  • 4 teaspoons raspberry preserves (optional)
  • 8 ounces Brie cheese, cut into 12 thin slices, rind removed
  • 2 tablespoons (1/4 stick) butter, softened

  1. Spread butter evenly on one side of each slice of bread. On the unbuttered side of four slices of bread, layer one slice of Muenster cheese folded in half, and four pear slices; spread with equal amounts of raspberry preserves (option)
  2. Top each with three slices of Brie cheese, and another slice of bread, buttered side out.
  3. Preheat a large skillet or griddle over low heat. Cover and cook the sandwiches, in batches, if necessary, for 2 to 3 minutes per side, or until golden and the cheeses are melted. Serve immediately.

Wednesday, May 12, 2010


Wednesdays Tip of the Week:

Put fresh mint or basil into ice cube trays, fill with water, let chill and add to your homemade lemonade or sparkling water for a fun touch at your next event!

We also like using season fruits and berries such as cranberries, pomegranates, or blueberries!

Tuesday, May 11, 2010

TUESDAYs sneak peek of the week!

On Tuesdays we take a look at someone in the industry doing something beautiful:
This week we are featuring POPPIES AND POSIES
Our lovely friends at Poppies and Posies have posted some of their weekend arrangements! We here at Stuart and Welch just loved the thistle, mint and julian rose combination! Oh so pretty! 
The ladies have a very distinct style, their arrangements are inspired by the organic movement and composition of country gardens! 

Monday, May 10, 2010

What a fantastic event!
Lots of fresh spring time dishes, and a ton of fun. 

Thursday, May 6, 2010

1 year anniversary

in case you were on mars at this time last year, you know that last week was the 1 year anniversary of stuart & welch caterings launch party (no one knew. i mean NO one) so, on this beautiful spring evening, i wanted to share some pictures from the evenings festivities.......

from top left: the pond!!! take away table, O bar, the space

moss table runner; open kitchen; the list; poppies & posies in the pond

the boys, truffled popcorn, the fam, kate, kaegan & meredith

DJ lindsay luv, nightfall, bars getting slammed; food!

A very special thank you to the wonderful people whom without this event would not have happened:
poppies & posies
openhouse gallery
something different party rentals
desta gezachew
all our friends that donated their time and energy to make it all happen
and of course our families who were nothing short of heroic in their unwavering support

my love of all things bread

one of my all time favorite dishes to recommend to potential clients is a panzanella salad. panzanella is a tuscan salad made with crunchy bread, tomatoes, onions, vinegar, & olive oil.  you can add any vegetables, cheese, spices you want to tailor it to your liking.  late spring & summer is my favorite time of year to make this salad. this is a recipe for my favorite one, which has a taste of spain in it.

what you'll need:
italian bread (preferably ciabatta, but can be any bread you like)
heirloom tomatoes
red onion
english peas
manchego cheese
sherry vinegar
good quality extra virgin olive oi

vegetable peeler
mixing bowl
bread knife
japanese mandoline (or sharp knife)
baking sheet
parchment paper

how we do it:
heat oven to 375. with the bread knife, cut the ciabatta into crouton sized pieces about 1" square. lay cut bread flat on a baking sheet lined with parchment paper.  drizzle bread with olive oil, salt & fresh ground pepper.  cook in the oven until bread is crunchy. let cool. this can be made several days in advance. you can also let the bread sit out and get stale instead of baking it. or just use old stale bread!! (preferably not moldy)

obviously fresh peas are terrific for this but if you cant find fresh peas, use organic frozen ones. if you do find fresh peas, put a small pot of water on the stove with a good amount of salt. it should taste like sea water. bring the water to a boil, drop in the fresh peas and blanch for 30-45 seconds depending on how crunchy you like them. once they are ready strain them out of the water and put immediately into a bowl of ice water to stop the cooking process and preserve the beautiful green color. once they are cold, remove from the ice water and lay on paper towels to dry.

dice the heirloom tomatoes so they are about the same size as the croutons. if you happen to find heirloom baby tomatoes, you can cut them in halves and quarters.  

pick & clean the basil leaves, then tear them apart with your hands. size is not terribly important but you dont want it to overpower the other ingredients.

cut the ends off of the red onion, peel the outer paper and cut in half through the ends.  if you have a mandoline shave the onion as thin as you can. if not, use a sharp knife and slice as thinly as possible. 

next, take the vegetable peeler, and peel slices of manchego.

now that you have al the ingredients ready, put the crunchy bread in a large mixing bowl with the tomatoes, & red onion. add a little sherry vinegar to taste. everybody's preferred acidity varies so i tend to go on the lighter side. add some extra virgin olive oil, and toss the ingredients together. you dont want to the ingredients to be swimming in liquid.  let this sit for about 20-30 minutes so the bread soaks up the flavors but still has some crunch to it. 

now add the peas, most of the torn basil leaves, and half the shaved manchego.  toss together and serve in individual pasta bowls as a first course, or on a platter for a family style meal.  strew some basil leaves and manchego on top for garnish. voila!!! tasty summery panzanella sald.  

other seasonal ingredients i like for this:
brussel sprouts
feta cheese
fava beans


Radicchio, apple and pear salad!

This is really great and simple. It's an easy too make salad that will for sure impress your taste buds! 
Let us know what you think! 
(found on smitten kitchen)

1 extra-large egg yolk (I used one large and a smidgen of another)
1/2 cup plus 2 tablespoons grapeseed oil (suggested for its neutrality; I used half olive oil but suggest you do so sparingly as the olive flavor becomes very pronounced)
2 tablespoons finely diced shallot
1 to 2 lemons, for juicing
1/4 cup crème fraîche (did you know you can make your own?)
1/4 cup buttermilk (did you know you can make your own?)
2 apples, firm, crisp and juicy
2 pears, Asian or your favorite variety
2 heads radicchio
2 tablespoons sliced mint
1 tablespoon chopped flat-leaf parsley

Kosher salt and freshly ground black pepper
Place the egg yolk in a stainless steel bowl. Begin whisking in the grapeseed oli drop by drop, as slowly as you can bear. (I find having a second person dripping it in makes it easier.) Continue in this manner until the mixture begins to thicken.Once the mayo has emulsified, you can add the rest of the oil in a slow, steady stream (however, as a beginner, I still take it very slowly), whisking all the time. Arm getting tired? Try to murmur “jiggle-free upper arms… sleeveless sundresses…” to yourself. I find it helps.
Combine the shallot, 1 tablespoon lemon juice and 1/2 teaspoon salt in a small bowl and let it sit for 5 minutes. Whisk in the crème fraîche and buttermilk. Gently whisk this mixture into the mayonnaise, and taste for balance and seasoning.

Slice the apples and pears away from the core. Cut into 1/8-inch thick slices (I went even thinner, using a mandoline) and place them in a large salad bowl. Tear the radicchio into bite-sized pieces and add to the salad bowl. Toss salad with half of dressing (Goin suggests three-fourths but I found this to make an overly-creamy salad; you can always add more) and season with salt and pepper. Add a squeeze of lemon juice and a little more dressing if necessary.
Transfer to a platter (chilled, if you’re being fancy) and scatter the mint and parsley on top.

Wednesday, May 5, 2010

wednesdays tip of the week:

                       WEDNESDAYS TIP OF THE WEEK:
Mothers Day is coming up, why not do a big breakfast picnic for your Mom. Grab some flowers (preferably not from her garden), a big blanket, tea or coffee, and make something in the shape of a heart, then find a spot in a cozy park, and relax! Whether it be pancakes, or little sandwiches, we think she'll get the hint that she is loved!

Tuesday, May 4, 2010

From our hearts to yours

Here are a few tips from our heart to yours. 

Eat locally whenever possible

  • Read labels when you shop. The best option is local, organic produce; the next best choice is to buy local, period.
  • Talk to the produce manager where you shop. Tell them what you want and why.
  • Grow some of your own food. Growing vegetables at home eliminates some of the transport required to get food to your table, which is often many thousands of miles. It's possible to grow some great vegetables in even the smallest of spaces such as a balcony or patio space. Try growing herbs, potatoes, carrots and other veggies.

What a great simple idea. Buttons!